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Apple Dumplings

Apple dumplings wrap whole cinnamon-sugar-filled apples in flaky pastry and bake in a buttery vanilla syrup. The pastry turns golden brown while the apples become tender, making a comforting baked dessert.
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Prep Time 35 minutes
Cook Time 52 minutes
Chilling and resting 40 minutes
Total Time 2 hours 7 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 864
Ingredients Equipment Method Notes

Ingredients
  

Make the pastry
  • 2.5 cups all-purpose flour
  • 1 tsp salt
  • 0.75 cup vegetable shortening divided
  • 6 tbsp ice water to 8 tablespoons, as needed
For the filling
  • 6 baking apples medium, such as Granny Smith
  • 0.5 cup light brown sugar packed
  • 1 tsp ground cinnamon
For the syrup
  • 1.5 cups granulated sugar
  • 2 cups water
  • 4 tbsp unsalted butter
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish
  • 1 medium saucepan

Method
 

Make the pastry
  1. Heat the oven to 375°F.
  2. Lightly grease a 9x13-inch baking dish with 1 teaspoon of the shortening; reserve the rest for the pastry.
  3. Whisk the flour and salt together in a large bowl.
  4. Cut the remaining shortening into the flour mixture until it resembles coarse crumbs with pea-size pieces.
  5. Sprinkle in 6 tablespoons of ice water, tossing with a fork until the dough starts to come together; add more water 1 tablespoon at a time if needed.
  6. Shape the dough into a disk, wrap, and refrigerate for 30 minutes.
  7. Roll the dough between two sheets of parchment paper into an 18x24-inch rectangle and cut six 8-inch squares.
Fill the apples
  1. Peel the apples and remove their cores, keeping the apples whole and leaving the bottoms intact.
  2. Stir the brown sugar and cinnamon together in a small bowl.
  3. Set an apple in the center of each pastry square and divide all of the brown sugar mixture among the core cavities.
  4. Fold the pastry corners up around each apple, pinch the seams closed, and place the dumplings seam side up in the prepared dish.
Make the syrup and bake
  1. Combine the granulated sugar, water, and butter in a medium saucepan; bring to a boil over medium heat, stirring until the sugar dissolves and butter melts.
  2. Simmer for 2 minutes.
  3. Remove the saucepan from the heat and stir in the vanilla extract.
  4. Pour the syrup around the dumplings and bake for 45 to 55 minutes, until the pastry is golden brown and the apples are tender when pierced with a knife.
  5. Let the dumplings rest for 10 minutes before serving.

Notes

For neat dumplings, keep the pastry cold while assembling. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 2 months. For a dairy-free version, use dairy-free butter in the syrup.